Share your take on this idea! In a large saucepan cook onion and garlic in hot oil over medium heat about 5 minutes or until onion is tender. add uncooked rice, oregano, black pepper, salt, and paprika. Simmer, covered, about 40 minutes or until rice is tender. Remove from heat and stir in tomatoes, corn, and cilantro. Preheat oven to 400 degrees F. Slice tops from sweet peppers; remove and discard seeds. In a 3-quart rectangular baking dish, arrange peppers in a single layer. Spoon rice mixture into sweet peppers; place pepper tops onto rice. Bake, covered, about 30 minutes* or until peppers are crisp-tender and rice mixture is heated through. From the Test Kitchen For a more tender pepper, increase the baking time to 40 to 45 minutes. Percent Daily Values are based on a 2,000 calorie diet Recipes With 400 Calories or Less Best Chicken Breast Recipes 30 Minute Dinner IdeasI have been making these stuffed peppers for as long as I can remember.  The original recipe began as one from the Better Homes and Garden Cookbook, which was the only cookbook my mother owned when I was growing up. 

Like most of you probably do, I tweaked and revised the recipe through the years.  My family loves them.  For a fast stove-top version, see my notes below. Okay, let's make some stuffed peppers. Start by prepping your peppers.  You don't have to clean the ribs out if you don't want to, but I like to make room for as much yummy filling as possible.  I use a melon baller to scrape the ribs out - so much easier than trying to use a knife.Victorinox Chef Knife Steel Type That took me no more than 5 seconds.German Shepherd Puppies For Sale In Nevada I mince the pepper tops and add them to the filling.Delta Roman Tub Faucet Trim I like extra sharp cheddar, but feel free to use your favorite cheese. 

Nestle your peppers in an oven-safe container that will hold them upright.  I used a cast iron skillet today, but sometimes I use a pie plate, a casserole dish, or even a jumbo muffin tin. Oops, I forgot to get a pic of the cooked ground beef before I added the crushed tomatoes (envision cooked ground beef with flecks of onion and tri-colored peppers).  Now we add the crushed tomatoes, water, rice, and various seasonings. This is what the mixture will look like before the rice is cooked. And here is what it looks like after the rice is cooked.  Stir in some of the cheese and we'll be ready to stuff the peppers. Are you getting hungry yet?Top them with cheese and pop them into the oven for 20 minutes.I wish you could smell them!!  My hungry brood is dying to dig in... Stuffed PeppersPrintable Recipemakes 6Ingredients6 large bell peppers, any color (prepared as directed below)2 pounds ground beef (or ground turkey)1 cup chopped onions1 1/2 teaspoons salt1/2 teaspoon pepper28 ounce can crushed tomatoes (or diced tomatoes with their juice)1 teaspoon dried basil1/2 teaspoon dried oregano3 tablespoons A-1 steak sauce (or Worcestershire sauce)1 cup water1 cup long grain white rice6 ounces shredded cheddar cheese

, divided (or any good melting cheese)DirectionsPreheat oven to 375F.  To prepare peppers, cut tops off and reserve.  Clean inside peppers by removing seeds and ribs; place in an oven safe pan or casserole dish. Mince the pepper tops; discard the inedible stems. In a large saute pan, saute minced pepper tops and onions in a little olive oil until translucent. Add ground beef, salt, and pepper; cook until beef is brown and cooked through, stirring occasionally to break up clumps. Drain beef if necessary and add the crushed tomatoes, basil, oregano, A-1, water, and rice; stir well to combine.  Bring mixture to a boil, reduce heat to simmer and cover until rice is soft and has absorbed most of the liquid; Remove from heat and stir in all but 1 cup of the shredded cheese. Spoon mixture into the prepared peppers (extra filling can be stuffed into the spaces between the peppers). Sprinkle remaining 1 cup of shredded cheese on top of peppers. Place on middle rack in oven and bake uncovered for 15-20 minutes, or until the cheese is melted and starts to turn bubbly and brown.

My Notes:  If you want smaller portions, cut the peppers in half lengthwise and place them cut-side-up on a rimmed half sheet pan before stuffing and baking.  This filling can also be used to stuff cabbage leaves.  Just fill and roll steamed cabbage leaves, then cover with tomato sauce and heat through.For a fast "skillet dinner" version of this recipe, don't plan to stuff the peppers.  Instead, dice the peppers and add them to the meat mixture at the same time you add the rice.  When the rice is cooked, sprinkle the cheese on top, cover and heat just until the cheese melts.  Serve straight from the skillet. Easy to make and pretty on the plate, these stuffed pepper recipes will be the hit of your kitchen. From bell peppers stuffed with orzo and feta cheese to Italian and hot stuffed peppers, these recipes will spark your imagination. Shrimp and Pea Pod Stuffed Peppers This shrimp and pea pod main dish receives an Asian-style twist from ingredients like hoisin sauce, toasted sesame seeds, and bok choy.

Cheesy Italian-Style Stuffed Peppers Mini Cherry Pepper Quiches Stuffed red mini peppers make these appetizers pop on your party tray. This eye-catching main dish recipe combines precooked ground beef, Spanish rice, a Mexican cheese blend, and mole sauce and takes just 20 minutes to prepare from start-to-finish. A cheesy, chicken mixture fills hot peppers in this savory baked dinner. A popular stuffed pepper main dish filled with precooked chicken, asparagus, tarragon, and rice cooked with whipping cream. Peppers Stuffed with Cinnamon Bulgur Make this easy meatless recipe, full of Middle Eastern flavors, in less than 30 minutes. Peppers Stuffed with Goat Cheese Serve these cheesy peppers with a good steak and a hearty red wine. Try these quick-to-fix, spicy stuffed peppers for a hearty family-pleasing meal. These meatless stuffed peppers are brimming with a cheesy barley stuffing. Use a combination of different colored peppers for an eye-catching presentation.